Beef Luc Lac (Vietnamese Shaking Beef)

Step 1

Pat the beef dry with paper towels so it will brown better, not steam.

Step 2

Cut the beef against the grain into 1-inch cubes — look for the lines of muscle fiber running through the meat and cut perpendicular to them.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Mix 1.5 tablespoons soy sauce, 1.5 tablespoons lime juice, and 0.5 teaspoon fish sauce in a small bowl to make the dipping sauce; set aside.

Step 5

Tear or chop the lettuce into 2-inch pieces and arrange on a serving platter.

Step 6

Heat 1 tablespoon butter in a 12-inch skillet over medium-high heat until it foams and smells nutty, about 30 seconds.

Step 7

Add half the beef cubes to the skillet in a single layer and let them sit without moving for 2 minutes so they develop a brown crust.

Step 8

Stir the beef once and cook for 1 more minute until the second side browns, then transfer to a clean plate.

Step 9

Repeat steps 6–8 with the remaining 1 tablespoon butter and remaining beef cubes.

Step 10

Return all the beef to the skillet and reduce heat to medium-high.

Step 11

Add the minced garlic and 1.5 teaspoons black pepper, then stir constantly for 30 seconds until the garlic smells strongly fragrant.

Step 12

Pour in the remaining 1.5 tablespoons soy sauce and 1.5 tablespoons lime juice, then toss the beef continuously for 30 seconds so the sauce coats everything.

Step 13

Slide the beef and any pan juices onto the lettuce-lined platter.

Step 14

Drizzle the reserved dipping sauce over the beef and lettuce just before eating.